You're going to love this rich and creamy coconut curry with tofu and broccolini. A hearty and delicious Thai curry for the perfect vegan and gluten-free dinner.
Start by cooking rice according to package instructions.
While the rice cooks, prepare the coconut curry. Dice and mince the onion, garlic, and ginger. Thinly slice the bell peppers and cut the broccolini into small florets. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Stir in the onions and garlic and saute for 3-5 minutes, until the onions are translucent and fragrant. Stir in the ginger and sauté for an additional minute. Add the red curry paste and spices, stirring frequently for 2-3 minutes until fragrant. Add the red pepper and broccoli and stir to coat. Pour in the coconut milk, maple syrup, and lime juice. Reduce heat to a simmer and simmer while you make the tofu.
In a separate skillet, heat the additional 2 tablespoons of coconut oil over high heat. Once the oil is hot, add the tofu. It should sizzle as it hits the pan. Pan-fry the tofu for 5-7 minutes, stirring often, until the tofu is evenly coated on all sides.
Transfer the tofu to the coconut curry and continue to simmer until sauce begins to thicken. Remove from heat and stir in cilantro.
To serve, evenly divide the rice between 4 bowls. Top with coconut curry, fresh cilantro, and lime wedges.
Serving and Storing - For best results, this coconut curry should be eaten shortly after it's made. Serve over rice, rice noodles, or cauliflower rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.